- 3½ cups hot water
- 2 cups Pioneer Sugar
- 1 whole cinnamon stick (optional)
- ½ cup coarse-ground Great Lakes Coffee Roasting Company coffee
- 2¼ cups Calder’s Dairy heavy cream
Bring water to just below a boil and remove from heat; add sugar and cinnamon stick. Infuse hot water with cinnamon for 4 to 5 minutes and stir until sugar is completely dissolved; discard cinnamon stick.
Set aside infused water. Place coffee grounds in a French press and pour a few ounces of cinnamoninfused hot water over grounds and stir; rest for 30 seconds. Pour in remaining cinnamon-infused water and let steep for 4 minutes. Plunge grounds, then transfer coffee to a large bowl. Add cream and stir; cool completely. Pour into 12 (3½-ounce) molds; freeze overnight.
Yield: 12 (3½-ounce) ice pops
Courtesy of Alegria Pops, Ofelia Saenz, facebook.com/Alegria.Pops.Detroit